Crockpot Caponata

Ingredients

300 gr tomatoes
1 eggplant
2 zucchini
1 onion
3 celery stalks
14 gr parsley
30 ml wine vinegar
14 gr brown sugar
40 gr raisins
65 gr tomato paste
3 gr salt
1 pepper
45 ml oil cured black olives
18 gr capers

Instructions

Combine tomatoes, eggplant, zucchini, celery, onion, parsley, vinegar, sugar, raisins, tomato paste, salt & pepper in crockpot. Cook, covered on low heat for 5.5 hours. Do not remove cover during cooking. Stir in olives & capers, if using. Serve warm or cold.